Peanut Butter Truffle Chocolate Cake
This Peanut Butter Truffle Chocolate Cake is the new way your peanut butter and chocolate obsession will manifest itself. 🙂 With a layer of my favorite chocolate cake topped with a layer of peanut butter truffle, this cake will definitely be your new favorite.
So for the past month I’ve been reading a new book that I’ve got to share with you. It’s called “A Woman After God’s Own Heart” by Elizabeth George. It has really been an awesome read.
It focuses on pursuing God’s priorities for us and has totally changed the way I prioritize. It looks at areas like your husband, your children, your home, etc. and after the first few chapters, I wrote down a list of the way I wanted to prioritize things. It was clear that I wasn’t actually prioritizing things that way, so I’ve been working on it as I’ve been reading. So far, I’ve done pretty well. In fact, now the hubs is reading the men’s version. He said he needed to know what was in the book that has caused this change in me, because he wants it too. 🙂
I feel like I’ve been a better wife, been better about keeping our home and I’ve even lost almost 10 lbs as I try to focus more on my health. And yet I’m the busiest I’ve ever been at work and with the blog, but I’ve managed to not let it take over everything else – which it used to do. In general, I’ve been much happier (not that I wasn’t before, but it’s a different happy).
It’s seriously been an amazing change and I’ve learned a lot. So if you are looking for a new book, look no further. This is the one. 🙂
This Peanut Butter Truffle Chocolate Cake is also “the one” as far as cakes go.
The bottom layer is probably the moistest chocolate cake you’ll ever have. I love it. It’s a slow bake cake with a very thin batter, so don’t be alarmed – it’s supposed to be that way.
You’ll want to bake the cake in a 9 inch pan. If you have a springform pan that doesn’t leak (do those exist?), that would be best. Once the cake is baked and cooled, you’ll cut the dome off the cake and place it back into the springform pan. If you used a regular cake pan, you’ll still want to use a spring form pan. I also line the insides of the springform pan with parchment paper, to make removal from the pan easier.
The top layer is a peanut butter truffle made from peanut butter chips, heavy cream and mascarpone cheese. It is seriously so good. It gets fairly firm when cold, but if you want it a little softer just set it out for about 15 minutes or so and it’ll soften.
To make the truffle layer, you’ll start off by making peanut butter ganache. The ganache should cool until it’s still stirable, but thickened. I placed mine in the fridge for about an hour. Then the mascarpone cheese is stirred in. I love the mascarpone because it’s not over powering and I love the soft flavor. If you’d prefer though, you could try cream cheese.
The truffle mixture should be fairly thick. You’ll spread it on top of the chocolate cake and allow it to firm up in the fridge. Once ready, remove it from the spring form pan, top with chocolate icing and chocolate sauce and you’re done! It’s really not a hard cake to make, there’s just a few steps. The hardest part is the waiting!
The combination of moist chocolate cake with smooth, creamy peanut butter truffle is to die for!
Peanut Butter Truffle Chocolate Cake
- Yield: 12-14 Servings
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 cup flour
- 1 cup sugar
- 1/4 cup + 2 tbsp Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla
- 1/2 cup boiling water
- 20oz peanut butter chips
- 2 1/4 cups heavy cream
- 1 cup (8 oz) mascarpone cheese
- 1/4 cup shortening
- 1/4 cup butter
- 2 cups powdered sugar
- 1/4 cup Hershey’s Special Dark Cocoa powder
- 2-3 tsp water
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